Spaghetti Carbonara
Preparation
10 minutes
Cooking
20 minutes
Portions
2
Difficulty
Easy
Ingredients
- Spaghetti 180 gr
- 60g bacon
- Eggs 3 yolks
- Cooked ham 100g
- Eggs 3
- Pecorino 50 g
- Black pepper 50 gr
- Extra virgin olive oil to taste
Procedure
In a pan, sauté the strips of guanciale with a drizzle of oil over low heat until crispy. Set aside half of the guanciale on paper towels.
Mix the egg yolks with the pecorino and pepper until creamy, then add a ladle of the cooking water. Cook the spaghetti, toss it in the pan with half the guanciale, and let it brown in its fat.
Turn off the heat and add the egg yolk cream.
Serve garnished with crispy bacon and a little black pepper.